Cookie Butter Snickerdoodles

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0026 - Cookie Butter Snickerdoodles4Over this past holiday season, the idea struck me to create Cookie Butter Snickerdoodles as I was searching through the recipes my mother handed down to me. When I came across her outstanding recipe for Peanut Butter Cookies from her 8th grade home economics class, I already had Trader Joe’s Cookie Butter “on the brain” dreaming up ways to incorporate it in my baking. I started to think what an awesome drop cookie TJ’s Cookie Butter would create in lieu of peanut butter. Then, due to the spices in Cookie Butter (from the Dutch Speculoos, also known as Speculaas, Belgian Spice Cookies, Dutch Windmill Cookies or Biscoff Cookies, of which Cookie Butter is made), my mind immediately went to Snickerdoodles. Then, I got busy developing the recipe for Cookie Butter Snickerdoodles without delay.

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I adore Trader Joe’s and I am simply enamored with Cookie Butter. It was interesting to read that Cookie Butter ranked #1 for 2012 Most Favored Favorite TJ’s Products at the Trader Joe’s webite. How cool is that? Looks like there is no stopping Cookie Butter!

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If you have not yet experienced Trader Joe’s Cookie Butter, you must be living under a rock. News of Trader Joe’s irresistible Cookie Butter swept the food blogosphere early last year. In fact, at the start of the year, in 2012, Cookie Butter was pretty much hard to come by at Trader Joe’s. We were told, that the holiday rush had cleared them completely out of stock. That’s high demand, if you ask me! Soon, foodies everywhere were chatting (even podcasting!) about the virtues of TJ’s Cookie Butter. (See Special Note below for link to said podcast for your listening pleasure.)

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If you have not yet tasted Cookie Butter, but can imagine the color and consistency of thick peanut butter with a slight sugar-crunch texture, and the flavor of spice cookies, then you can pretty much taste Cookie Butter in your dreams. However, I encourage you to try Cookie Butter in real life. It is truly heavenly. Biscoff Spread, by Lotus Bakeries, was the first cookie butter on the market. I have tried it and it is also very tasty but smoother than Trader Joe’s Cookie Butter. However, should you prefer your cookie butter crunchy, Biscoff offers a crunchy variety as well. For my recipe, I went with Trader Joe’s Cookie Butter. I like the fact that, since 2007, Trader Joe’s made a commitment to eliminate added trans fats from all private label products along with artificial colors, flavors, preservatives and GMO ingredients ensuring all natural products. For this reason, I like shopping at TJ’s because I like to bake with all natural ingredients.

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Honestly, just think of all the treats you can concoct with this delectable stuff. For instance, just ponder for a moment, homemade Twix candy bars made with Cookie Butter in lieu of peanut butter and perhaps coated in white chocolate versus milk chocolate. Seriously wicked. Or, how about Cookie Butter Frosting for cakes and cupcakes? Or, Cookie Butter Truffles? Cookie Butter Fudge? One can concoct all sorts of deliciousness with Trader Joe’s Cookie Butter. The baking and confection recipe ideas seem endless!

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{Um, yeah. I used baker’s twine in my food photography despite the fact there exists an anti-baker’s twine faction within the food blogosphere. Like Bridge over at Bake at 350, I am a baker and can guarantee baker’s twine will be used hence forth when deemed appropriate for a given shoot. Honestly, I don’t think you can ever tell a redhead what to do! Right, Bridget? I’m a natural strawberry blonde, only a small percentage of all gingers. So that still counts!}


Normally, I am a very sensible Primal/Paleo kinda gal. Yes, I really must adhere to my strict diet due to once being diagnosed as a pre-diabetic. However, although I have reversed my condition, I still must be careful and watch dairy, grains and sugar due to high glycemic index values. But, I am a baker and recipe developer. And, I enjoy creating recipes for others—even if I cannot always eat my own creations. (Yes, there are even chefs and pastry chefs who cannot or do not eat the very food they prepare for dietary or religious reasons. This does not make them hypocrites.) One must simply live life, right? Truly, unless one is allergic or a bona fide celiac or diabetic (or has another serious condition), a little indulgence is quite often safe so long as one reverts back to a healthy diet 80 to 90% of the time.

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Truly, until I could actually experience what the rage over Cookie Butter was all about, how could I create a gluten free and/or low carb version? I won’t even tell you what happened to the first jar of Cookie Butter The Big Lug and I ever bought! (Read: It involved one large spoon. And, I am not naming names!) I dare say, though, treating myself to TJ’s Cookie Butter was worth every single calorie, carb, gram of sugar and bit of gluten. (Yeah. Sorry, folks. Cookie Butter is not gluten free as it contains wheat. The same holds true for Biscoff Spread. Although, Biscoff Spread is vegan. Good news for vegans!) But, this only fuels my desire to create a gluten free version for the gluten free community. (Stay tuned for updates.) Meanwhile, for those who can indulge, enjoy these wicked good crunchy Cookie Butter Snickerdoodles!

What makes our Cookie Butter Snickerdoodles wicked good? Trader Joe’s Cookie Butter. Snickerdoodles. All natural ingredients. Need we say more?

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Special Note: To hear Joy the Baker and Tracy of Shutterbean wax rhapsodic about Trader Joe’s Cookie Butter, listen to Joy the Baker Podcast Episode #47. If you are new to Joy the Baker Podcasts, I envy you…because you are in for a real treat! She and Tracy will have your sides splitting within moments. And, you will soon become obsessed finding yourself squeezing in time whenever you can to listen to these comedic gems of podcasts. Just girlfriends. Chatting. About “non-important important things” as Joy likes to say. Whenever I am busy concocting in the kitchen, doing the dishes, folding the laundry, organizing my home office or doing other household chores, I tune in. Give it a whirl. You will be so glad you did!

Now, go pick up some Cookie Butter from Trader Joe’s and bake some wicked Cookie Butter Snickerdoodles today!

Cookie Butter Snickerdoodles

Yield: Makes about 4 dozen cookies.

Cookie Butter Snickerdoodles

What makes our Cookie Butter Snickerdoodles wicked good? Trader Joe’s Cookie Butter. Snickerdoodles. All natural ingredients. Need we say more?


  • For the Cookies
  • 3 cups (360 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (96 grams) vegetable shortening, such as Spectrum® brand
  • 1 cup (240 grams) Cookie Butter by Trader Joe’s
  • ¾ cup (156 grams) organic granulated cane sugar
  • ¾ cup (156 grams) packed organic light brown cane sugar
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • ½ teaspoon pure anise extract
  • 2 large eggs
  • For the Topping
  • 6 tablespoons organic granulated cane sugar
  • 2½ teaspoons ground cinnamon


In a large mixing bowl, whisk together flour, cream of tartar, baking soda, salt and spices; set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter, shortening, Cookie Butter, sugars and extracts until well blended. Add eggs one at a time and beat until light and fluffy. Stir in the dry ingredients by hand using a rubber spatula or wooden spoon until just blended, or use your stand mixer on low (stir) speed setting. Cover and chill dough in refrigerator until firm, at least 1 hour.

Meanwhile, position rack in middle of oven and preheat to 375ºF. Line two baking sheets with parchment paper; set aside. In a small bowl, combine sugar and cinnamon for the topping. Roll dough into small balls with ¾ of an ounce of cookie dough, about 1½ tablespoons each. (I use my ¾-ounce cookie scoop to scoop dough and then measure .75 ounces or 21.5 grams by weight on my kitchen scale). Roll each ball in cinnamon sugar topping using a spoon to gently turn and coat evenly; place on prepared baking sheets at least 2 inches apart.

Bake in preheated oven until cookies have flattened and are only slightly puffy in the center with a crackled top, about 8 to 10 minutes. Allow cookies to cool slightly on baking sheets for 2 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely. Keep cookies stored in an airtight container at room temperature or freeze.

Recipe Notes

Recipe Inspiration: Trader Joe’s Cookie Butter

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About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. These cookies are drop dead gorgeous! Rock on cookie butter, rock on!! I wish we had a TJ’s around here.

  2. These look crazy good! I lovvvvve snickerdoodles and last week I posted about how to make homemade cookie butterI I LOVE the stuff!

    • Thank you, Averie! Wow, you too? LOL! My next project is making gluten free cookie butter! I will definitely check out your recipe. Thanks for sharing and stopping by! xoxo

  3. Those look PERFECT!!

  4. This is my first time here and I am loving your header design. That’s my favorite color. Snickerdoodle cookie is my go to cookie for office potlucks. I will try your recipe for the next party at work. I briefly browsed through your posts and would love to come back for more. I just subscribed to your blog.See you around! 🙂

    • Welcome and thank you for the kind words about my blog design! Well, you might want to wait to make the Cookie Butter Snickerdoodles recipe because I am developing a gluten free (healthier version) of Cookie Butter for special diets. Also, it will come with a new recipe for the Snickerdoodles as well. Hint: The recipes will rely on nut butter and nut flour. I look forward to posting it soon. Thanks again for your interest in Wicked Good Kitchen!

  5. I would love to know how you get your cookies so perfectly round! Any tips?

    • Hi there, Jamie! Thank you for stopping by. To answer your question… Of course! My tip can be found right within the recipe itself. This is what I wrote, “Roll dough into small balls with ¾ of an ounce of cookie dough, about 1½ tablespoons each. (I use my ¾-ounce cookie scoop to scoop dough and then measure .75 ounces or 21.5 grams by weight on my kitchen scale).” Because each piece of dough weighs exactly the same, once rolled into a ball, they will be uniform in shape. Hope this information has been helpful to you. Meanwhile, happy baking!

  6. Yum! Pinning this to make, using your cookie butter recipe! (:

    • What a great idea! I have not yet tested my homemade Paleo Cookie Butter in a cookie dough yet. I hope your experiment turns out swell and tasty! And, thanks for the pin! xo


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